Risk factors related to bacterial contamination by &lt;i&gt;Enterobacteriaceae&lt;/i&gt; and fecal coliforms and the prevalence of &lt;i&gt;Salmonella spp.&lt;/i&gt; in Algerian farms, slaughterhouses and butcheries: a two-year follow-up study

Ghougal, Khireddine; Roldán, Elena Moreno; Rodríguez, Elena Espigares

doi:10.3934/agrfood.2021046

Cited by 4 publications

(2 citation statements)

References 35 publications

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“…This practice has the potential to propagate contamination by suspending microorganisms in the air through water droplets [29]. APC of the examined wall samples was higher than 4.71 ± 1.2 log10 CFU/cm 2 that recorded in Algeria [30], 1 log10 CFU/cm 2 in Texas, United States [16], and 4.5 ± 0.09 in Egypt [31]. Higher results of 13.48 log10 CFU/cm 2 and 8.50 log10 CFU/cm 2 were reported in Nigeria [24] and in Egypt [29], respectively.…”

Section: Discussionmentioning

confidence: 81%

Evaluation of the hygienic status at El-Qurein abattoir

Eltahlawy

Morshdy

Hafez

et al. 2022

Zagazig Veterinary Journal

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Cross-contamination of animal carcasses and their contact surfaces at any level of the meat handling process is a significant factor in the production of high-quality meat. The present study was carried out to investigate the hygienic status at El-Qurein abattoir, Sharkia Governorate, Egypt. Microbial indicators for the hygienic measures including total aerobic plate count (APC) and Staphylococcus count (TSC) were investigated. In addition, the prevalence of Staphylococcus species among abattoir samples and Staphylococcus aureus antimicrobial susceptibility testing were also detected. The obtained results revealed that the bacterial contamination in abattoir samples was as follows; abattoir effluents > floors > walls > brisket > rump with mean values of 5.89 ±0.01, 5.65±0.02, 5.06±0.01, 4.87±0.01, and 4.41±0.05 log10 CFU/cm 2 , respectively for APC, while, 4.92 ± 0.02, 4.80 ± 0.02, 4.70 ± 0.02, 4.61 ± 0.03, and 4.38 ± 0.05 log10 CFU/cm 2 for TSC, respectively. The disc diffusion test of S. aureus isolates revealed its resistance to most of the tested antibiotics with high multiple antibiotic resistance (MAR) indices. It was concluded that the hygienic measures at El-Qurein abattoir were inadequate. This study suggested the necessity of the application of appropriate food safety practices inside the abattoir and the adoption of personal hygienic measures among abattoir workers.

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Section: Discussionmentioning

confidence: 81%

Evaluation of the hygienic status at El-Qurein abattoir

Eltahlawy

Morshdy

Hafez

et al. 2022

Zagazig Veterinary Journal

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“…For this reason, a limited efficacy of preventive action (implementing good hygiene and manufacturing practices, and risk management procedures) could be obtained during slaughtering to control contamination, even though it is considered crucial to avoid carcass crosscontamination [36]. A combined farm-abattoir approach would likely have cumulative benefits [13,37]. Furthermore, the European approach to meat safety involves the prevention of carcass contamination through proper implementation of hygienic procedures as no pig carcass treatments are allowed [38].…”

Section: Discussionmentioning

confidence: 99%

Salmonella spp. in Pigs Slaughtered in Small and Medium-Sized Abattoirs in Central Italy: Preliminary Results on Occurrence and Control Strategies

Primavilla¹,

Roila

Zicavo³

et al. 2021

Applied Sciences

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Salmonella in pork is still a relevant safety issue in the EU, and specific regulations are in force to control this hazard in the meat chain, in a from farm to fork perspective. In Italy, the control is mainly based on official sampling at the slaughterhouse level. The prevalence of Salmonella, and isolated serovars, was investigated during a three-year survey in small and medium slaughterhouses in central Italy. A total of 400 pig carcasses samples were collected by official authorities during the observation period. Data were also analyzed according to the year and season of sampling. The overall Salmonella prevalence in the five selected abattoirs was 13%, with no differences due to the slaughterhouses size and seasons of sampling. An increasing trend in Salmonella prevalence was registered over the years. The main serovars detected were Salmonella enterica 4,[5],12:i:- and Derby. The data emphasized that the number of contaminated carcasses is relatively high with respect to the level set by EU legislation, and equally distributed in the area, and therefore, appropriate monitoring and control strategies also need to be developed at the farm level.

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Detection of microbial contamination in chicken meat from local markets in Surabaya, East Java, Indonesia

et al. 2021

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Background and Aim: Chicken meat can be contaminated by microorganisms anywhere in the supply chain, from farm to market, and these microorganisms can be transmitted to humans through direct contact, contact with the environment, and food consumption. The microbial contamination has a serious impact on public health. This study aimed to analyze the microbial contamination of chicken meat sampled from local markets in Surabaya, East Java, Indonesia. Materials and Methods: A total of 60 samples of fresh chicken meat obtained from 10 traditional markets (six samples per market) were examined for the presence of bacteria. Staphylococcus aureus, Salmonella spp., and Escherichia coli were identified using Gram staining, culturing, and biochemical tests. The most probable number (MPN) method was used to identify E. coli. Results: Most chicken meat samples were positive for S. aureus (58.3%), Salmonella spp. (48.3%), and E. coli (40%). The samples were considered positive for E. coli if the MPN value was higher than 1×101 CFU/g. Conclusion: High microbial contamination was found in all the chicken meat sampled from local markets in Surabaya. Such contamination can lead to foodborne diseases so, proper hygiene and sanitation standards should be followed from slaughterhouses to the end-users.

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Risk factors related to bacterial contamination by <i>Enterobacteriaceae</i> and fecal coliforms and the prevalence of <i>Salmonella spp.</i> in Algerian farms, slaughterhouses and butcheries: a two-year follow-up study

Cited by 4 publications

References 35 publications

Evaluation of the hygienic status at El-Qurein abattoir

Evaluation of the hygienic status at El-Qurein abattoir

Salmonella spp. in Pigs Slaughtered in Small and Medium-Sized Abattoirs in Central Italy: Preliminary Results on Occurrence and Control Strategies

Detection of microbial contamination in chicken meat from local markets in Surabaya, East Java, Indonesia

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